Two photography resolutions.
Stop using a camera phone.
Eat dinner at breakfast-time.
This is the second corn chowder I’ve posted here. I can’t help myself. This one is different; I promise. Both are smokey. Oh wow, both of them even have sweet potatoes. I’m sorry. But this one has collards, and even if you’re not a huge fan of collards you’ll like them here, I think.
Also, this one is vegan. Back then I thought that it was possible to whisk tofutti into soup. Ha.
Sweet Potato Chowder with Collards and Roasted Corn
serves 4 generously
1 C sliced, washed leeks
2 T vegetable oil
1 t kosher salt
1/4 C AP flour
6 C vegetable stock
1 bay leaf
1/2 t liquid smoke
3 C sliced, washed collard leaves
2 C peeled, cubed sweet potato
1 1/2 C frozen roasted corn
1/2 C soy creamer or half-and-half
In a large stockpot over medium-high heat, saute the leeks in the oil with the salt for about 5 minutes, until soft. Stir in the flour and cook for 2 minutes. Whisk in the stock, raise the heat to high, and vigorously whisk some more (any remaining lumps will disappear as you go).
Add the bay leaf, liquid smoke, collards, and sweet potato. (Regarding the collards: I slice them while they’re dirty, submerge them in a big bowl of water, wash thoroughly, then lift them out of the bowl and directly into the soup–no need to dry them.) Once the mixture comes to a boil, bring the heat to low and cook 20 minutes, or until the sweet potato is tender and the collards are no longer quite so green and pretty.
Raise the heat again to high, and when the soup is boiling add the frozen corn. Cook for 2 minutes, then remove from heat, stir in the cream, and taste for seasoning. Serve hot, with some bread or toast on the side.